Make: Rosehip syrup

rosehips I’m a massive fan of free food, I may have mentioned this before. Fruit, berrys, vegetables, anything that can be foraged from within a 2 mile radius of my home is a bonus, particularly when it comes to preserving. Foraging may seem an unlikely pastime for a city centre dweller but i’m constantly surprised by the amount of free pickings. So today the first of hopefully many autumnal leaps into the unknown, rosehips.

Rosehips are the seeded fruit of the Dog Rose, a scrambling shrub usually to be found amongst hedgerows. They are GB’s most prolific native wild rose. I’ve had my eye on these little beauties for some time, it was back in July that I first spotted a small unassuming bush in the hedgerow with delicate white flowers. All I had to do was wait (And hope no one else got to them first!)

Picking them was a prickly business, I recommend long sleeved clothing and good company (many thanks to my Mum for helping me collect these little fellows) and of course, always pick above hip height to avoid contamination from passing dogs/wild rambling animals

Recipe wise, the possibilities are endless as they are in season with so many other amazing fruits and berrys, Rosehip and apple/crab apple or blackberry are common flavour pairings in jams jellies and cordials, but as I’d never tried rose hip in any capacity before I wanted to make something simple that would let it’s true flavour shine through, as follows

To Make Rosehip syrup you will need:

  • 500g rosehips
  • 1 litre of water
  • Fine Muslin cloth/J cloth for straining
  • 250g sugar- caster or granulated
  • 1 litre bottle for storing the syrup

This recipe makes approximately 1 litre of syrup and can be stored unopened in a sterilised bottle for 2 to 3 monthsrosehip 1 Wash and clean the rose hips thoroughly then blitz them in a food processor. Place the rose hip pulp and the water into a saucepan and bring to a rolling boil then turn the heat down to a simmer for 15 to 20 minutes. Strain the liquid through a muslin cloth to strain off all the pulp, this stage is import and as the tiny little hairs contained within the seed pod are highly irritant, rose hips can also be used to make itching powder! After about 20 minutes, once all the liquid has been strained off discard the pulp and re-boil the liquid with the sugar rapidly for around 10 minutes until all the sugar has dissolved. Store in a sterilised bottle until ready to use The syrup can be diluted as a cordial with soda water, is amazing poured over ice cream, apple pie, or baclava. Or alternatively,

Make rose hip and pomegranate martinis

  • 50ml vodka
  • 100ml pomegranate juice
  • 25ml rosehip syrup
  • a squeeze of lemon juice to taste

Place all ingredients into a Cocktail shaker along with a handful of ice, shake well and strain into a martini glass, sip slowly and enjoy! rosehip martini

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6 thoughts on “Make: Rosehip syrup

  1. Green Bee says:

    Looks delicious! Going to keep my eye out for them now, thanks

  2. Ruth says:

    Your cocktail sounds so tasty – and I love your retro martini glasses!

    • makedospend says:

      thank you, the glasses were a present, i’ve had them for years but this was the first time i’ve made martinis in them!

  3. Janet says:

    Ooh yum, I’m definitely going to keep my eyes peeled for these little fellas. So far this autumn I’ve foraged blackberries in Bradford and damsons along Aylestone Road in Leicester: urban foraging can be done in even the unlikeliest of places.

    • makedospend says:

      Isn’t it amazing what you can find if you know where to look, the only thing I would be scared to pick would be mushrooms!

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